Lamb Souvlaki with Yogurt-Garlic Sauce
Tender marinated lamb skewers grilled with colorful bell peppers, onions, and cherry tomatoes, served with warm pita bread and a refreshing cucumber-yogurt sauce. This classic Greek dish combines rich, smoky flavors with cool, creamy accompaniments.
Ingredients
- •2 tbsp extra-virgin olive oil
- •1 tbsp chopped fresh garlic
- •1½ tsp oregano
- •¾ tsp freshly ground black pepper
- •⅜ tsp kosher salt
- •¾ lb lamb
- •2 whole yellow bell peppers
- •1 whole red onion
- •16 whole cherry tomatoes
- •1 spray Vegetable-oil cooking spray
- •4 whole whole-wheat pitas
- •2 whole cucumbers
- •1 tbsp lemon juice
- •¾ cup nonfat Greek-style yogurt
- •1 tsp chopped fresh garlic
Cooking Instructions
- 1.
For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
200 min